Creamy Gnocchi Chicken Pot with Veggies

Ingredients

• 1 large or 2 small celery stalks, sliced thin
• 1 cup carrots, sliced up
• 4 tablespoons unsalted butter or plant-based butter
• 1 large shallot or 1 small onion, diced
• 115 grams (4 oz) mushrooms, cut into slices
• freshly cracked black pepper
• homemade seasoned salt
• 1 teaspoon poultry seasoning blend
• pinch dried thyme leaves
• 2 garlic cloves, smashed or finely chopped
• 3 tablespoons all-purpose flour or gluten-free flour blend
• 240 ml (1 cup) milk of choice (like unsweetened almond or regular milk)
• 480 ml (2 cups) chicken broth or stock
• 80 grams (1/2 cup) green peas, frozen
• 225 grams (1 1/2 cups) cooked chicken breast, torn up
• 340 grams (12 oz) gluten-free gnocchi